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Polish Shepherd’s Pie

December 11, 2009 Recipe Roundup No Comments
Shepherd's Pie Whole

Shepherd's Pie Whole

This is a great way to extend the “Polish Pot Roast” into multiple meals for your family.  Especially in these days of frugality, the more meals you can get out of one preparation the better.  Also, if you take the time to make the pot roast, get a larger roast so that you can make additional dishes for your family, and you only have to cook the one roast.  You can also used the ground turkey or ground sirloin base mixture from the spaghetti sauce.  Get used to everything I make that I have concocted being named “Polish” something, it makes the dish more international and fun!

Polish Shepherd’s Pie

  • Left over pot roast
  • Mashed potatoes (you can use whatever variety of potato you wish, even instant)
  • Package of frozen English peas
  • Cooking spray
  1. Take an ovenproof casserole dish (size depends on how much leftovers you have and how large a serving you want to make, spray with cooking spray, and layer the left over pot roast to cover the bottom.
  2. Layer the English peas (no need to defrost or cook them, they will cook in the oven)
  3. Layer the mashed potatoes to cover the top of the casserole.
  4. Bake in a 325 degree oven for about 15 to 30 minutes, until the top of the potatoes are lightly browned (see photo).  Keep an eye on it so the potatoes don’t burn.
  5. Serve along side a green salad and ENJOY!

    Shepherd's Pie Serving

    Shepherd's Pie Serving

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